Hi all, we are opening a tea house and have everything sussed(so we think!)except for iced tea .What is the best way to avoid cloudiness in iced tea?Is there one that is less likely to cloud? I had been told a good darjeeling would work but it still clouded.Also will making a concentrate as a base end up being too bitter or can I just sweeten it up.So far the grens and fruits have not given any problems, thanks.

erskine river wrote:Hi all, we are opening a tea house and have everything sussed(so we think!)except for iced tea .What is the best way to avoid cloudiness in iced tea?Is there one that is less likely to cloud? I had been told a good darjeeling would work but it still clouded.Also will making a concentrate as a base end up being too bitter or can I just sweeten it up.So far the grens and fruits have not given any problems, thanks.

As far as cloudy tea: this happens when you put it in the refrigerator or cool it in any way. The “solids” in the tea (particles of leaf, and the compounds that make up the leaf) react to the cold. You can clear it up by pouring a cup of hot water into the cold tea. This should only happen with fresh brewed tea, the mixes will be cloudy because of the process used to make instant tea. The bottled tea will most likely be clear because it’s already been screened.